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Young chefs can help put this simple recipe together with adult supervision. For a variation, use garlic powder instead of ground ginger. Serve with buttered broccoli and sugar snap peas along with spice cake for dessert.

Ginger Pork and Stuffing Skillet

3 tablespoons butter or margarine, divided use
4 boneless pork top loin chops, 1/2 inch thick
Ground pepper to taste
1/2 teaspoon ground ginger
1 2/3 cups water
1 package (6 ounces) STOVE TOP® Stuffing Mix for Pork

2 tablespoons orange marmalade or apricot preserves

1. In large nonstick skillet, melt 1 tablespoon butter over medium-high heat. Sprinkle chops lightly with pepper; add to skillet. Cook about 5 minutes or until chops are slightly pink in center, turning once. Remove chops from skillet.
2. Stir remaining 2 tablespoons butter and ginger into skillet; add water. Bring to boiling. Stir in stuffing mix just to moisten. Top with chops. Spoon orange marmalade or apricot preserves over chops. Cover and cook over low heat for 3 to 4 minutes or until heated through.

Serves 4.

Nutrition Facts
Calories 250 calories
Protein 14 grams
Fat 15 grams
Sodium 350 milligrams
Cholesterol 55 milligrams
Saturated Fat 7 grams
Carbohydrates 15 grams
Fiber 0 grams

Recipe and photograph provided courtesy of Pork: The Other White Meat.